摘要
以辣椒副产物为原料,利用超声辅助提取辣椒副产物多糖。通过二乙胺基乙基纤维素层析柱纯化粗多糖,得到PPCB-2和PPCB-3两个纯化多糖组分,探讨多糖结构与活性之间的关系。结果表明,PPCB-2主要由葡萄糖醛酸、古罗糖醛酸和岩藻糖3种单糖组成,重均分子质量为8.64×10^(4) u,分散系数为1.54。PPCB-3主要由9种单糖组成,分别为岩藻糖、鼠李糖、葡萄糖、盐酸氨基葡萄糖、阿拉伯糖、半乳糖、木糖、甘露糖、半乳糖醛酸,重均分子质量为1.15×10^(5) u,分散系数为1.57。PPCB-3体外抗氧化能力和降血脂能力均优于PPCB-2,这可能与PPCB-3的半乳糖醛酸含量较高,相对分子质量较大,且单糖组成较为复杂有关。本研究可为辣椒副产物资源利用及多糖产品开发提供理论参考。
In this study,polysaccharides from capsicum by-products were extracted using ultrasonic-assisted method.The crude polysaccharide was purified by diethylaminoethyl cellulose,then two polysaccharide components PPCB-2 and PPCB-3 were obtained.The relationship between polysaccharide structure and activity were preliminarily discussed.The results showed that PPCB-2 was predominantly composed by three monosaccharides:glucuronic acid,guluronic acid and fucose.The weight-average molecular weight of PPCB-2 was 8.64×10^(4) u,with a dispersion coefficient of 1.54.While PPCB-3 was primarily made up of nine monosaccharides,which were fucose,rhamnose,glucose,aminoglucose hydrochloride,arabinose,galactose,xylose,mannose and galacturonic acid respectively.The weight-average molecular weight of PPCB-3 was 1.15×10^(5) u,and its dispersion coefficient was 1.57.The in vitro antioxidant and hypolipidemic activity of PPCB-3 were superior to those of PPCB-2,which may be attributed to its higher galacturonic acid content,greater relative molecular weight and more complex monosaccharide composition.This study can provide some theoretical reference for the utilization of capsicum byproduct resources and the development of polysaccharide products.
作者
朱丹实
王艺玮
闻浩翔
谢冰寒
杨春梅
赵国苍
励建荣
ZHU Danshi;WANG Yiwei;WEN Haoxiang;XIE Binghan;YANG Chunmei;ZHAO Guocang;LI Jianrong(College of Food Science and Technology,Bohai University,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou 121013,Liaoning;Ningxia Ningyang Food Co.,Ltd.,Wuzhong 751101,Ningxia;Yunnan Huize Daocheng Development and Investment Group Co.,Ltd.,Qujing 657499,Yunnan)
出处
《中国食品学报》
北大核心
2025年第10期225-235,共11页
Journal of Chinese Institute of Food Science and Technology
基金
云南省科技人才与平台计划项目(202205-AF-150060)
辽宁省教育厅基本科研项目(LJ232410167072)。
关键词
辣椒副产物
多糖
抗氧化性
降血脂活性
构效关系
capsicum by-product
polysaccharide
antioxygenation
hypolipidemic activity
structure-function relationship
